This rich, luscious pie is a coconut lover’s dream!  A gluten-free graham cracker and coconut crust encases an easy-to-slice coconut custard filling, topped with sweet coconut whipped cream and toasted shredded coconut. For a soy-free option, choose soy-free vegan butter (or coconut oil) for the crust.

A Chef Sara Boan Compassionate Cuisine recipe.

(Gluten-free, nut-free, soy-free option)
Makes one 9-inch pie
8-12 servings

pie prep tray


One 9-inch Gluten-Free Graham Cracker-Coconut Crust, prepared and cooled (recipe follows)

1 tablespoon agar flakes

½ cup water

One 13.5 ounce can full-fat coconut milk

½ cup coconut milk beverage, or other plant-based milk

½ cup granulated sugar

2 tablespoons coconut sugar

Pinch of salt

¼ cup cornstarch, preferably organic

1 teaspoon vanilla extract

1 cup shredded unsweetened coconut

Coconut whipped cream (prepared or homemade), for topping

Toasted shredded coconut, for garnish



  1. In a small saucepan, combine agar flakes and water, and let sit for 5-10 minutes to soften. Bring agar-water mixture to a boil, cover, and simmer for about 10 minutes, until the agar is completely dissolved. Cover and set aside until needed.
  2. In a medium saucepan, combine the full-fat coconut milk, coconut milk beverage, granulated sugar, coconut sugar, and salt. Whisk in the cornstarch and bring to a boil over medium heat, stirring frequently to prevent sticking. After coming to a boil, the mixture will be thickened, like a thin pudding.
  3. Stir in the vanilla extract, shredded coconut, and agar mixture. Mix well.
  4. Pour the coconut custard into the prepared pie crust, smoothing out the top with the back of a spoon.
  5. Refrigerate for at least four hours, until set. To decorate pie, spread or pipe coconut whipped cream over the pie surface, then sprinkle with toasted coconut.
  6. To slice easily, dip a sharp knife in hot water, wipe with a clean cloth, and slice. Repeat for each slice for beautiful, clean slices.


Gluten-Free Graham Cracker-Coconut Crust

This gluten-free crust is made even more delicious with the addition of shredded coconut. Try it with Coconut “Cream” Pie for a coconut-centric treat! For a soy-free option, choose soy-free vegan butter, or use an equal quantity of melted coconut oil.

(Gluten-free, nut-free, soy-free option)
Makes one 9-inch pie crust



1 cup vegan, gluten-free graham cracker crumbs (made from approximately half a package of graham crackers)

½ cup unsweetened shredded coconut

2 tablespoons granulated sugar

4 tablespoons vegan butter, melted (I use Earth Balance Vegan Buttery Sticks)



  1. Preheat the oven to 325° Fahrenheit
  2. In a medium bowl, combine graham cracker crumbs, coconut, sugar, and melted butter, and mix well until it just holds together when pressed between your fingers.
  3. Lightly grease a 9-inch pie plate, and spread the crust mixture evenly over the surface. Press the mixture evenly and firmly into the pie plate, using the bottom of a measuring cup or your fingers, covered with plastic wrap to prevent sticking. Be sure to press firmly: this will ensure a stable crust. Prick the crust several times with a fork, including along the sides.
  4. Bake for 12-15 minutes, until golden brown. If the crust has puffed up a bit during baking, gently press it down with a spatula. Cool completely before filling.